Chicken Fettuccine In Browned Butter Sauce Recipes

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HOMEMADE CHICKEN FETTUCCINE



Homemade Chicken Fettuccine image

This chicken alfredo recipe is really unique as it doesn't use a thickening agent, and is very versatile!

Provided by Torrerizor

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 25m

Yield 4

Number Of Ingredients 8

8 ounces fettuccini pasta
2 tablespoons butter
3 skinless, boneless chicken breast halves - cut into chunks
8 ounces mushrooms, sliced
1 teaspoon garlic salt
⅛ teaspoon ground black pepper
1 ½ cups heavy cream
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
  • In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.

Nutrition Facts : Calories 790.7 calories, Carbohydrate 46.3 g, Cholesterol 244.6 mg, Fat 43.9 g, Fiber 3 g, Protein 53.3 g, SaturatedFat 25.9 g, Sodium 723.3 mg, Sugar 3 g

CHICKEN FETTUCCINE IN BROWNED BUTTER SAUCE



Chicken Fettuccine in Browned Butter Sauce image

An easy, stove top dish for the busy cook; it's flavorful and rich. Serve this as a busy weeknight dinner or fancy it up for dinner guests and serve with a vegetable, salad, bread and some wine. Please note: you must use butter, no substitutions. This recipe is courtesy of Southern Living magazine.

Provided by TheDancingCook

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

12 ounces fettuccine, cooked and drained
1/2 cup butter
1 clove garlic, minced or crushed
2 tablespoons dried parsley
2 tablespoons dry white wine
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 cup parmesan cheese, freshly grated
4 boneless skinless chicken breasts, cut into strips or 4 chicken tenders, about 1 pound
1/2 cup slivered almonds, toasted

Steps:

  • Preheat oven to 300 degrees; bake almond slivers on an ungreased cookie sheet for 5-7 minutes or until browned.
  • Meanwhile, in a saucepan, boil water and cook fettuccine according to package directions; drain and keep warm in a covered 2 quart casserole dish.
  • Melt butter in a large skillet over medium to high heat, stirring constantly.
  • Butter will begin to be frothy like and bubble, then brown.
  • Add the chicken, garlic and toasted almonds; cook about 5 minutes or until chicken is done.
  • Stir in the parsley, wine, lemon juice and salt.
  • Add chicken and sauce to noodles, toss to coat.
  • Sprinkle with fresh grated parmesan and serve.

Nutrition Facts : Calories 775.8, Fat 36.9, SaturatedFat 17.6, Cholesterol 206.8, Sodium 647.9, Carbohydrate 64.8, Fiber 4.6, Sugar 2.5, Protein 45.1

CHICKEN FETTUCCINE ALFREDO



Chicken Fettuccine Alfredo image

Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
12 ounces fettuccine
Olive oil, for tossing
12 ounces boneless, skinless chicken breast (about 2)
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano

Steps:

  • Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
  • Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
  • Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
  • Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
  • Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

BROWN BUTTERY BOWTIES



Brown Buttery Bowties image

Provided by Valerie Bertinelli

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

2 sticks (16 tablespoons) unsalted butter
1/2 teaspoon kosher salt, plus more for pasta water
1 pound farfalle (bowtie pasta)
1 cup panko breadcrumbs
1/4 cup finely chopped fresh parsley
1 tablespoon lemon zest
Freshly ground black pepper
1/4 cup finely grated Parmesan, plus more for serving

Steps:

  • Place the butter in a Dutch oven or large, high-sided saucepan over medium-high heat. Cook until the butter becomes golden brown and fragrant, 3 to 4 minutes. Remove from heat, cover and set aside.
  • Bring a pot of generously salted water to bowl. Cook the farfalle until it is al dente, 8 to 10 minutes. Meanwhile, place the breadcrumbs in a dry pan and toast over medium heat until lightly golden, 2 to 3 minutes. Remove from the heat and transfer to a small bowl. Add the parsley, lemon zest, salt, pepper and 2 tablespoons of the brown butter and stir to combine. Set aside.
  • Put the brown butter back on medium heat. Drain the farfalle and add it to the butter, tossing to coat. Sprinkle with the breadcrumbs and Parmesan and serve with more Parmesan.

FETTUCCINE WITH GARLIC HERB BUTTER



Fettuccine with Garlic Herb Butter image

This is wonderful! Try as much or as little of the fresh herbs to suit your tastes. Serve with freshly grated Parmesan cheese and some warm bread, if desired.

Provided by Jan

Categories     Main Dish Recipes     Pasta

Time 20m

Yield 4

Number Of Ingredients 10

6 ounces dry fettuccini pasta
1 teaspoon butter
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh thyme
1 tablespoon butter
⅛ teaspoon salt
1 pinch ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Meanwhile, in a small saucepan over medium heat, melt 1 teaspoon butter. Add garlic and cook for 30 to 60 seconds or until garlic begins to turn golden.
  • In a small bowl, combine parsley, basil, marjoram, thyme, 1 tablespoon butter, salt and ground black pepper with cooked garlic; mix well. Toss with pasta and serve.

Nutrition Facts : Calories 188.8 calories, Carbohydrate 31.4 g, Cholesterol 10.3 mg, Fat 4.9 g, Fiber 1.6 g, Protein 5.8 g, SaturatedFat 2.7 g, Sodium 103.4 mg, Sugar 1.4 g

CHICKEN WITH FETTUCCINE



Chicken with Fettuccine image

I always have a package of frozen chicken breasts on hand for making this entree. But leftover chicken or turkey works fine.-Marilyn Janssen, Dawson Creek, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

6 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon butter
1 tablespoon canola oil
1 medium onion, coarsely chopped
1/2 cup minced fresh basil or 1 tablespoon dried basil
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup chicken broth
1/2 cup heavy whipping cream
2 tablespoons dried parsley flakes
2 large tomatoes, diced
1 package (16 ounces) fettuccine

Steps:

  • Flatten chicken to 1/2-in. thickness. In a skillet, brown chicken on both sides in butter and oil; remove and set aside. In the same skillet, saute onion until tender. Add basil, garlic, salt and pepper; cook and stir for 2-3 minutes. stir in broth, cream, parsley an tomatoes. Return chicken to pan. Cover and simmer for 15 minutes or until chicken juices run clear. , Meanwhile, cook fettuccine according to package directions; drain. Arrange chicken over fettuccine; serve with sauce.

Nutrition Facts : Calories 537 calories, Fat 17g fat (7g saturated fat), Cholesterol 105mg cholesterol, Sodium 436mg sodium, Carbohydrate 60g carbohydrate (6g sugars, Fiber 5g fiber), Protein 39g protein.

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